Gourmet

If you get a package containing two tenderloins of uneven size, you may have to cook the larger one a little longer than the smaller one. Prepare all the sauce ingredients before grilling the pork, then cook it while the pork stands.

We tested this recipe using a charcoal grill and a gas grill and found that grilling the dough over charcoal required both direct and indirect heat, a process too involved for Quick Kitchen. We prefer supermarket mozzarella rather than fresh for this pizza because fresh mozzarella exudes too much liquid when cooked. If your pizza dough is frozen, allow 2 to 3 hours to let it thaw.

London broil comes in different weights and thicknesses; it may be necessary to use two pieces to get the proper amount for this dish. One of the great things about this recipe is that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the flavor.

Blue crabs take a little more work to eat than larger crabs like Dungeness, but their sweet flavor is worth the extra effort. Blue crabs are commercially harvested from New York to Florida — including, most famously, Chesapeake Bay — and the Gulf Coast states. The best are available from late summer to early fall. If you're landlocked or on the West Coast, you can order live blue crabs from The Crab Place (877-328-2722; crabplace.com).

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's available seems particularly starchy, use frozen instead.

This creamy chilled soup will make you hope for an abundance of zucchini in your garden this year. Thin-sliced zucchini blossoms, available at produce markets and specialty foods shops, add a beautiful hint of color while lending texture to the soup's smoothness.

The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.

In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.

The aspic will be a deeper shade of red if made with canned tomatoes (see cooks' note, below), but fresh tomatoes will yield a brighter flavor.